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whole wheat cinnamon rolls recipe

 Dough:

1 ½ packages dry yeast (about 3 1/4 teaspoons)

¾ cup warm milk 

¼ cup warm water 

¼ cup butter, softened

¼ cup honey

½ teaspoon salt

1 ½ teaspoons fresh lemon juice

1 large egg

1 large egg white

all-purpose flour 2 1/2 cups divided

whole-wheat 1 1/2 cups

Cooking spray

Filling:

¼ cup packed brown sugar

1 ½ tablespoons ground cinnamon

⅛ teaspoon ground nutmeg

⅓ cup raisins

Glaze:

¾ cup powdered sugar, sifted

¾ teaspoon vanilla extract

5 teaspoons milk

DirectionsInstructions Checklist

Step 1

To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.

Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.

To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

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1/4 cup pecan

2 large egg whites lightly beaten

1/4 cup sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

 

2 14-ounce package sweetened shredded coconut

1/2 plain flour

1 can condensed milk

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, condensed milk.

Adding pecan , sugar, salt and vanilla and coconut extract in a large bowl until combined; fold in the coconut.

Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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